Smoked Paprika Infused Cheese - 1.1 Pounds
- Wood smoked paprika adds color and flavor
- Aged over 6 months
- Small family owned company
- Raw milk cheese from La Mancha
- Size - 1.1 lb/17.6 oz wedge
Bright orange and full of flavor, this delicious cheese, made with a blend of goat's milk and sheep's milk, gains its color and flavor from the famous smoked paprika of Spain - pimentón de La Vera. This wedge of cheese is firm and tasty, with a mild smoky flavor. Serve with crusty bread and a glass of great Spanish wine.
Unlike other producers, the Alvarez Valera family was not content to merely coat the rind of the cheese with paprika. They decided to perfect a new method, where the smoky spice is added directly to the fresh milk that will become the final aged cheese. The result is delightful, with a bold color and a balanced flavor that marries one of Spain's definitive spices with a great handmade cheese.
The milk used to produce this cheese comes from animals raised and milked on the farm where the cheese is made, ensuring the freshest, most flavorful raw materials. Milk quality begins to decline rapidly after milking, so this arrangement makes a huge difference. Because it is so fresh, the milk does not need to be pasteurized, preserving its complex flavor.
The family company also produces wine infused and rosemary infused cheeses.
Raw goat and sheep milk, salt, rennet, lactic ferments, egg lysozyme and paprika.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
This cheese may be refrigerated up to 6 months when unopened, and 3 to 4 weeks after opening. We do not recommend freezing cheese as it degrades the quality of the product.
Eating the rind is not recommended.
Spots on the exterior can be wiped off with a cloth lightly dampened with olive oil or can be cut off.
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